Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed employee walking through kitchen with hands in his apron. He used hand sanitizer to return to serving. Asked employee to wash his hands and discussed not using hand sanitizer in leu of washing his hands. Also observed many of the cooks change gloves and other employees on their cell phones who never washed their hands. Discussed possible training with PIC.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed hand wash sink closest to dish pit blocked by stack of buckets. Discussed not blocking a hand sink in any way. Moved buckets.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed chlorine dish machine at 0ppm. Had PIC discontinue use and set up 3 compartment sink. PIC called for service of machine. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed chopper in prep area stored as clean with visible food debris on it. Discussed properly cleaning equipment before storing it for next use.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed hot dogs in hot holding at 125*F. Cook stated they had been in the unit for less than 1 hour. Had PIC turn unit up to hold at correct temperature of 135*F.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed bacon wrapped hot dogs in make table on line without dates. -----2nd repeat

Toxic substances properly identified, stored, and used

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed spray bottle with chemical in dish area that was unlabeled. Dishwasher could not tell me what it was. Discussed having all chemicals that are not in original containers labeled with name to prevent misuse. Asked PIC to label bottle. PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed can of WD-40 stored next to beef base and above dry ingredient bins. Discussed proper storage of chemicals and had PIC move WD-40 away from food.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed multiple boxes of food on the freezer floor open. Discussed not storing any food directly on the floor to prevent contamination. All food should be stored at least 6 inches off the floor. Asked PIC to move boxes.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wet wiping cloths on cutting board of make table on line. Discussed storing all cloths in sanitizer buckets.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed ice scoops laying in the ice bin in the service station and in the chip bin and disposable cups sitting in dry ingredient bins. Discussed not leaving utensils or scoops lying in the food or ice.